Add your dye ingredient of choice to a saucepan (the size of the saucepan will depend on the number of eggs you want to dye that colour). Add the eggs and cover the contents of the pan with water.

Bring to the boil and simmer for 20 minutes.

After 20 minutes, carefully remove the eggs from the pan and place them in a heatproof jug or jar. Cover the eggs with the liquid from the pan. Add a generous splash of vinegar to the liquid, about a tablespoon per 250ml. Allow to cool and sit at room temperature for 4 hours or overnight (the longer you let them sit, the more intense the colour).

Remove the eggs from the dye and allow to dry. Once dry, you can rub the eggs with a drop of oil to intensify the colour, if desired.

White vs brown eggs

Most eggs found in supermarkets are brown, but you can sometimes find white eggs round Easter time. The colour of the egg you start with will affect the final colour of the egg. Red cabbage will yield blue on white eggs, green on brown eggs. Beetroot results in pink on white eggs, maroon on brown eggs. Other colours will appear richer and more rustic-looking on brown eggs, such as turmeric, while white eggs will yield a brighter result.

Dyeing time

The longer you let the eggs sit in the dye, the more intense the colour. In some cases, the colour will vary based on dyeing time. For example, beetroot and cranberry juice can yield pink eggs if dyed for a short time, while letting the eggs sit longer will result in red eggs. Similarly, spinach can result in eggs ranging from grey to green, so best to let eggs sit longer in the spinach dye for a vibrant green colour.